Rosemary Pepper Pasta

If you've ever had fresh pasta you know how incredible the flavor and texture are, if you haven't and this is your first time, be prepared for a culinary treat!
The delicate texture of the rosemary pepper pasta is paired best with light sauces made with cream, tomatoes, oil, or butter flavored with herbs. Because this recipe contains both eggs and additional water, this easy fresh pasta is
considerably more tender than dried and takes about half the time to cook.

Homemade pasta is extremely easy to prepare once you get the hang of it! This entire recipe costs less than .40 to prepare

in your hands at first and you might feel like you've done it wrong. You haven't, this is just how pasta dough starts out. Run it through the extruder several times, folding in 1/3rds and run it through again until smooth. Adjust the thickness of the extruder until you reach the desired noodle thickness. Keep in mind that it will swell 3x's the size you choose. So unless you want it to have the thickness of a lasagna noodle, make sure you use a thickness setting of 6-8

Hang it to dry for 8-10 minutes prior to cooking. If you prefer to freeze it, wrap it gently into a "nest" and place in ziploc bags to freeze. No need to thaw prior to cooking.

To Cook: Rapidly boil 3-4 quarts of water with a dash of salt, add pasta and cook al dente. Fresh pasta tends to float to the top when it's done
Approximate Fresh Pasta Cooking Time: